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French Toast

Bread dipped in beaten egg and milk, then fried in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

French Toast

Ingredients

Directions

Prepare the custard

  1. Beat the egg in a shallow dish.

  2. Add salt and milk, mixing well.

Cook

  1. Dip each slice of bread in the egg mixture, coating both sides.

  2. Heat a frying pan and add butter.

  3. Brown the bread on each side, adding a bit of butter on top before flipping.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg
Binds the milk to the bread and sets to give the slices structure.
Milk
Moistens the bread and loosens the egg into a dip that soaks in.
Bread
Absorbs the egg mixture and browns in the pan to form the toast.
Butter
Adds fat for frying and promotes browning on the surface of the bread.

The step that matters

Brown the bread on each side. Cooking over moderate heat lets the egg set inside while the surface browns. Too high a heat scorches the outside before the custard cooks through.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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